Crushed Raspberry Creams

• 2 ounces superfine sugar
• 8 ounces raspberries
• 7 ounces creme fraiche
• 5 ounces Greek yogurt
• 3 meringue nests (bought or homemade)

1. In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole.
2. In a separate bowl fold the creme fraiche and yogurt together with the remaining sugar and the meringue pieces.
3. Divide the raspberries among four small glasses, top with the creamy meringue mixture.
4. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.

sugar, raspberries, creme fraiche, yogurt, meringue

Taken from www.food.com/recipe/crushed-raspberry-creams-358121 (may not work)